If you think about it, a Ford vehicle and delicious custard aren’t so very different after all.
Sure—it might sound a little crazy to suggest that the vehicle you drive and an innovative edible creation from the kitchen at Actinolite, a Toronto restaurant known for its seasonal and locally sourced menu, have anything in common. Yet Actinolite chef Justin Cournoyer was inspired by the sustainable biomaterials being used in Ford vehicles and being researched for potential future use, including soy.
For Ford, soy has actually been on the manufacturing menu since 2007—the first year that the biomaterial was introduced into our Ford Mustang production process. Today, every Ford vehicle built in North America now boasts soy foam seats.
Drivers can’t tell the difference as the soy foam, like all sustainable biomaterials that make their way into Ford vehicles, matches or surpasses the quality of the material it replaces. Add in the potential cost savings of using renewable or recycled materials, and a reduced environmental impact, and you have a winning meal on your plate.
Ford’s innovative approach to environmental stewardship through the use of sustainable biomaterials actually dates back to 2000. Today, these materials also include wheat straw, kenaf fiber, coconut fiber, and even rice hulls.
Click here for an entire cookbook of recipes just like this one, each inspired by Ford’s sustainable biomaterials! Hit the small arrow button at the top of the screen to download.
So what better way to celebrate Ford’s soy foam seats than by asking a hot Toronto restaurant to cook up a dish inspired by our commitment to sustainable solutions!
If the proof is in the pudding (or, well, soy custard as the case may be) then why not dig in—we’ll keep cooking up new innovations in the meantime!